Rachel Khoo whips up a so­phis­ti­cated fes­tive snack

Evening Standard - West End Final Extra - ES Magazine - - Weekending - Edited by Lotte Jeffs

You can never have too many speedy en­ter­tain­ing ideas up your sleeve at this time of year and th­ese are as sim­ple as they come: a quirky twist on a tra­di­tional truf­fle — savoury goat’s cheese balls rolled in seeds and spices. Pass them around with drinks, or serve as part of a cheese­board. The hazel­nut dukkah is an op­tional way to jazz them up, but you could sim­ply toss them in chopped nuts, spices or seeds in­stead. Dukkah is handy to have on standby; it stores well and is de­li­cious sprin­kled on hum­mus or served with a saucer of olive oil and hot flat­breads.

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